the love of food made gluten free

November 11, 2015November 12, 2015

Marinated Pork Tenderloin Traybake

Autumn has officially arrived, despite me trying to cling on to any sign of summer! I’ve decided to just embrace it now, and what better way to show autumn off in all it’s glory than via the medium of food!

This traybake is so easy, and much to my boyfriend’s delight, it also only uses one pan to have to wash up afterwards! Delicious simple flavours, but more importantly it’s quick and easy, which is brilliant for a mid-week dinner after work when you don’t to spend hours over the stove.

Marinated Pork Tenderloin Traybak

Prep Time: 15 minutes Cook Time: 30-40 minutes Servings: 2

Ingredients

1 pork tenderloin fillet (sold individually in supermarkets, so weight depends on how hungry you are)

2 parsnips

2 carrots

a handful of new potatoes halved, or a few normal potatoes cut into bitesize pieces, skin on

1 large bramley apple cubed (leave out if following FODMAP diet)

1 large onion cut into wedges (leave out if following FODMAP diet)

1 tablespoon of Dijon mustard

1 teaspoon each of dried rosemary, sage and thyme (can also use fresh if available)

salt and pepper

1 tablespoon of oil

Your choice of greens to serve

Method

Preheat oven to 190 degrees

Chop up all of the vegetables as directed above. Place into a tray and drizzle over the oil, salt, pepper, and half of the herbs. Place into the oven and cook for 10 minutes

Meanwhile, take the pork tenderloin fillet and spread over the Dijon mustard until it’s all coated. Then sprinkle over the rest of the herbs, salt and pepper

Take out the tray of vegetables and stir around. Then nestle in the pork fillet in the middle of the vegetables and return to the oven. Leave to cook for 30 – 40 minutes until the pork is cooked through, but still juicy and tender

At this point, you can prepare your accompanying vegetables ready to cook in time for when the pork has finished cooking

Take out the fillet of pork and place on a chopping board so it has time to rest whilst you serve the rest of the vegetables from the traybake onto plates.

Cut the pork fillet into thick slices and place ontop of the root vegetables.